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Review – My Daddy Cooks cookbook & dairy free bready scrolls

I reckon there isn’t a blogger out there who hasn’t dreamed that one day they’ll be able to take their blog and make a living from it but for the majority of us that is no more than a daydream.

For one blogger, Nick Coffer, it isn’t a dream, its his real life.  His blog, My Daddy Cooks, has gone from strength to strength over the last couple of years and his empire now expands to include a weekly foodie radio show and now his own cookbook, My Daddy Cooks: 100 Fresh New Recipes for the Whole Family.

I’d managed to sneak a glimpse of his book when I went on his radio show a few months back but last week the girls and I got to go down to London to meet not only Nick, but the other star of his blog, Archie.  We got to eat scrummy pizza at Fire & Stone (as an aside, seriously consider this pizza restaurant, they were incredible with the rampaging hordes of little people and the pizzas are divine) and the girls got to make pizza whilst we got to chat and then left clutching a signed copy of his book.

Its a good looking cookbook, it sounds just like Nick and the whole having fun cooking with your children ethos shines through.

But to be fair the proof of the pudding is in the eating so we decided to have a go at one of his receipes.

As you know, Littler is dairy allergic so this is an adjusted version of Nick’s bread rolls.

The end verdict is that they are really easy to make, don’t need yeast (which was a disappointment given I’d got some in specially) and you can play around with fillings.  We put garlicy and herb tomato sauce in ours, it had been bubbling on the back of the Aga in a batch for pasta sauce and seemed to work really well.  The girls loved helping make them, even the ones that Littler tried to pull apart still looked and tasted great.
Go on, give it a go!  And even bettter, could I suggest you consider buying a copy, its a really good cook book.

My Daddy Cooks dairy free bready scrolls

300g self raising flour

40g dairy free spread

180ml oat milk

Crumble the spread into the flour then make a well in the middle and pour in the milk and mix to form a soft dough.

Knead the dough until its well mixed but don’t over do it.

Roll out into a rectangle about the size of an A4 sheet and spread your filling over it (his suggestions include cheese & marmite which sounds fab but sadly doesn’t check the dairy free box) and then roll up tightly like a swiss roll.

Remove one end of the swiss roll from one child and the middle bit from the other and smooth away the tooth marks and then cut into scrolls about 3 cm wide and pop on a baking tray.
Get the children to brush with a bit more oat milk and then pop in a hot oven, 180 degrees C or the top of an Aga, for 15 minutes or until golden brown.

And then enjoy – they keep a couple of days in an airtight container if any are actually left over from the initial feeding frenzy.


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